Phillip Phillips becomes the fifth consecutive super-safe white guy with guitar to win “American Idol.” Here’s how it happens: The finale opens at the Nokia Theater in downtown Los Angeles, with the Idolette finalists in a group sing of “Runaway Baby” by Bruno Mars. They’re all dressed in white suits, like this is a vision of heaven, the “Idol” Afterlife. Joshua Ledet tries a split, but falls over; someone behind him helps him off the stage. Read full article > >

See the article here:
Phillip Phillips named fifth consecutive guy-with-guitar ‘American Idol’ winner

More than 65 years after it was suppressed by the Army, a powerful and controversial John Huston documentary about soldiers suffering from the psychological wounds of war has been restored by the National Archives and debuts Thursday on the Web. Read full article > >

More here:
John Huston film about WW II soldiers that Army suppressed is restored

When journalist Bob Schieffer isn’t wearing his newsman suits, he dons blue jeans and joins the award-winning band Honky Tonk Confidential. They’ve even played the Grand Ole Opry. And on June 14, the band and Schieffer will perform in a special Flag Day event at the National Museum of American History . The retro/alt country band will interpret songs popular during the Civil War in conjunction with a gift to the Smithsonian of Broadcast Music Inc. Archives Confederate Music Collection . Read full article > >

See the article here:
Bob Schieffer and Honky Tonk Confidential booked for Smithsonian on Flag Day

Prizes, not patents. That could be the slogan for a radical idea that leading economists say would lower the price of new drugs for treating HIV/AIDS. Treating AIDS costs tens of thousands of dollars per patient annually in the United States, and more and more patients are unable to afford the life-saving drugs, according to figures from the AIDS Drug Assistance Program. The waiting list for the program, which is jointly funded by federal and state governments and provides medicines to low-income patients, now stands at 2,759, up from 361 in 2010.  Read full article > >

Read the original:
‘Radical’ bill seeks to reduce cost of AIDS drugs by awarding prizes instead of patents

Ian Bell feels the wicket of Shivnarine Chanderpaul holds the key to England’s chances on the fourth day of the first Test.

Here is the original post:
England target Chanderpaul wicket

When it came time for Sivan Pardo, 31, to plan her wedding to her 28-year-old fiancé Scott Renwick, she knew she wanted a “big fat vegan wedding.” “As Scott and I are both vegans for ethical reasons, it was very clear to us that we wanted our wedding, and everything around it, to reflect our ethics and values,” said Pardo, the founder and director of “The Vegan Woman” website. Pardo has been vegan for one year and a vegetarian since she was 12. There will be no animal-derived products served at her reception on June 1. Scott Renwick and Sivan Pardo She is hardly the first bride to use her wedding menu to express her beliefs. In 2010, former first daughter Chelsea Clinton famously served a vegan menu and gluten-free cake during her nuptials to Marc Mezvinsky to reflect her own dietary choices. Clinton did, however, also offer the option of organic grass-fed beef to omnivorous attendees. She is among the brides and grooms meeting their guests halfway down the aisle on menu choices in the interest of making their big day more harmonious. It's a fine waltz between “it’s my wedding and I’ll serve seitan if I want to,” and appeasing the average guest’s palate. The compromise is one that Jennifer Fugo was willing to stomach. She was diagnosed with gluten sensitivity in 2008, and two years later, opted against a gluten-free wedding. “At first I wanted the entire wedding to be gluten-free, however I came to realize that the cost was just too much to bear,” said Philadelphia-based Fugo. She runs the “Gluten Free School,” an online educational resource for the gluten-free lifestyle. While her guests noshed on traditional wedding fare, Fugo enjoyed a personalized gluten-free meal. And when it came time to cut the cake, there was a gluten-free, vegan cupcake waiting for her. For those with gluten intolerance like Fugo, the flour in a regular wedding cake would have wreaked havoc on her digestive system. Sick and bloated is no way to spend your wedding day. “Most caterers should be able to accommodate health-related dietary restrictions individually and create a special meal for the bride or groom without serving it to all of the guests,” said Chicago-based wedding planner Camille McLamb . “But ultimately, whether the restrictions are health-related or due to religious or ethical reasons, it's the bride and groom's day, and they should choose a menu that they are most comfortable with.” For Pado and her fiancé, the menu with which they felt most at home was entirely vegan. “We could not imagine having our wedding tainted with the suffering of animals for the sake of keeping some of our guests pleased,” she said. “Especially as we know how wonderful, rich and exciting the world of vegan cuisine is , and that all people really need to do is just give it an honest try.” Among the items the couple will be serving: eggplant rolls with sun-dried tomatoes and vegan cream cheese, mushroom risotto, coconut milk-based penne pasta with peanuts and chives and honey-melon soup with mango sorbet. Pado says she and Scott are constantly invited to non-vegan events, and though the non-vegan food and drink “saddens” them, they attend as a sign of appreciation for the invitation – and hope for the same mutual respect on their big day. “We hope that by inviting our family and friends to an event that is cruelty-free, they will respect us and our chosen lifestyle on our very special day,” she said. McLamb says the menu can communicate something about the couple to the guests. “I've had couples that served curry to reflect their Indian heritage and hushpuppies to showcase their Southern roots,” she said. “Dietary restrictions based on religion, ethics, or beliefs are no different; they highlight something that's important to the couple and personalize the wedding.” When Siobhan Kent married her husband Aaron, they wanted to personalize their wedding with one of their favorite foods – Southern barbecue. The mother of the bride, however, advised the couple that since their officiating rabbi kept kosher, the reception should reflect the same, even if Siobhan's half-Catholic, half-Jewish family only kept kosher on major Jewish holidays. “I wasn't a bridezilla by any stretch, but I wasn't too mature about being denied bacon on what was supposed to be the best day of my life,” said Kent. In the end, her mother’s opinion meant more than her persuasion toward pork, especially since her parents paid for the wedding. No harm done. The Kents ended up getting more than their fill of barbecue on their big day, it just happened to be in the form of chicken. “The kicker on the whole day was that the rabbi ended up not being able to attend, so this delicious kosher buffet was served to an audience where absolutely no one kept kosher,” she said. Ultimately, the people invited to a wedding should know the bride and groom well enough to understand their choices. McLamb says a wedding should be treated like a dinner party; if you go to a vegetarian’s house for dinner, would you expect a T-bone? If guests know the hosts abide by certain dietary rules, they shouldn’t expect to be served outside those. And if your second cousin twice-removed does end up complaining because there isn’t any schnitzel, McLamb suggests the bride and groom can simply reply, “'I'm sorry you feel that way, but this is important to us.' In the end, most people understand that the bride and groom's preferences reign supreme on wedding day.” No further explanation needs to be served. Take Our Poll

Original post:
Here comes the bride … and her dietary restrictions

A panel of US health experts recommends formal approval of Truvada, a drug to prevent HIV infection in healthy people.

Excerpt from:
US panel approves anti-HIV pill

Sink your teeth into today's top stories from around the globe. Mmm, tuna scrape. – The Atlantic Caro Nom(e)! Food’s starring role in opera. – New York Times If you married a chef… – howaboutwe “The great recipe swindle”: When you follow a recipe to the T, the outcome can be quite unsavory. – Guardian Molecular for the masses and single-serving desserts are among the top food trends from the other NRA (National Restaurant Association) show. – NRN

See the original post here:
Box lunch: Fish paste and 2012 food trends

D.C. United maintained its unbeaten run Saturday night, and at long last, claimed a winning streak. It’s just two victories in a row, but after faltering 21 times since June 2009 to win consecutive MLS regular season matches, United rebounded from relinquishing two leads and defeated the Houston Dynamo, 3-2 , in front of 13,975 at RFK Stadium. Read full article > >

Excerpt from:
D.C. United tops Houston Dynamo for first MLS win streak in nearly three years

BEIRUT — As Syria’s revolution drags into its second year amid few signs that a U.N.-mandated cease-fire plan will end the violence, evidence is mounting that Islamist extremists are seeking to commandeer what began as a non-ideological uprising aimed at securing greater political freedom. Read full article > >

Read more:
Fears of extremism taking hold in Syria as violence continues

5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe. Seafood lovers are between a rockfish and a hard place: More than 80% of the world’s fisheries are being harvested at capacity or are in decline. In honor of Earth Day, April 22, what can consumers do to make sure their seafood choices aren’t further depleting the oceans? Chef Takao Iinuma brings a ray of light to the matter. Iiunuma is the executive chef at Genji Sushi, the purveyors of sushi and Japanese cuisine to Whole Foods Markets. Selecting Sustainable Fish Options for Earth Month: Takao Iinuma 1. Why is it so important to consume fish sustainably ? “Sushi is a culture, and learning to make sushi the traditional way has been passed down for generations. If we want to be able to continue the tradition of sushi culture for the next generations, we need to work to preserve the diversity of fish available.” 2. Which fish are most sustainable ? “It helps to remember these 4 'S' words to figure out if a fish is a good choice: small, shellfish, seasonal and silver. Small fish are lower on the food chain, so there are usually more of them. They also don’t live as long, so they replenish their own stocks more quickly. Shellfish, specifically mollusks like oysters and clams, actually filter water and make the environment cleaner, so farming them doesn’t have the environmental issues that many kinds of aquaculture have. In Japan, we traditionally celebrate seasonality and consume foods when they are at their peak. Not only does food that is in season taste better, but it naturally controls the supply because we are not taking something from the environment at the wrong time. A good way to eat seasonally is to eat locally since what is being caught in your area is what is in season where you live. Many silver fish are also small, such as sardines and anchovies, so they have two things in their favor. Mackerel (saba) , Pacific saury (Sanma), and Spanish mackerel (sawara) are examples of larger silver-skinned fish that are plentiful, healthy and delicious.” 3. What should every seafood lover know about responsible consumption? “The reason we have endangered fish populations is from relying too heavily on certain key fish . If we want to still be able to eat those fish in 50 years, we need to change that. Instead of ordering only salmon or tuna, try something new and local. Look at it as an opportunity to expand your tastes – you will get to enjoy more variety and help the planet at the same time.” 4. What are sustainability standards when it comes to fish? “There are so many factors that the experts consider when they determine the sustainability of a fish – where the fish lives (and the health of that environment), supply of wild stocks, how the fish was caught, etc. – that sometimes it seems like no fish is safe.  There are many fish species that we know very little about, so it is important to be careful and not to assume too much. The best bet is to buy your fish from a responsible source and ask questions . Also, look for a rating from a reputable foundation such as the Marine Stewardship Council or the Blue Ocean Institute .” 5. What are your favorite dishes that incorporate sustainable fish? “Sushi is a great way to enjoy many sustainable fish, especially silver-skinned fish like saba (mackerel), kohada (gizzard shad) and iwashi (sardine). Simple grilled fish is another great way to enjoy almost any fish, and you can easily adapt the menu to enjoy the best seasonal flavor.” Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.

Read more here:
5@5 – Selecting sustainable fish for Earth Day

On the occasion of the death of Dick Clark , patron saint of New Years Eve, we rifle through our archives and find Tony Kornheiser’s 1982 Style homage, explaining how the man defined what it meant to be a teenager in America. Read full article > >

View original post here:
Dick Clark: The Beat of the ‘Bandstand’

After 70 years, two papers on the theory of code breaking by mathematician Alan Turing are released to the National Archives.

Go here to read the rest:
GCHQ releases WWII Turing papers

Raymond Robbins was ready to roll up his sleeve and give blood for the first time when a question asked of potential donors stopped him cold: “From 1977 to the present, have you had sexual contact with another male, even once?” Read full article > >

Read more from the original source:
With better HIV tests, should FDA end its ban on gay men donating blood?

CBS’s “60 Minutes” spent its hour Sunday night doing the thing it had always dreaded but nevertheless was well prepared to do: sending off Mike Wallace. The clips had been chosen. The interviews had been done in advance; much of Sunday night’s material had appeared in 2006, when Wallace “retired.” The work of the legendarily tough 93-year-old correspondent, who died April 7 , will probably never be matched. The archival video evidence of his journalistic prowess will not be in short supply. Read full article > >

Read more here:
TV review: ‘60 Minutes’ bids a too-fast farewell to tough ol’ Mike Wallace